Chicken, Pineapple, and Snow Pea Kebobs

For years, I’ve watched my friends grill outside. My husband and I are sort of “vetted and bonded” professional guests. We don’t have a summer house. Many of our friends do; so over the last 30 or so years, we keep returning to the same homes. A lot of grilling happens over the Summer. What I’ve noticed is that most people, when doing chicken, marinate it and pre-cook it almost all the way through in the oven; then put it on the grill to get those great char marks and smoky flavor. For grilling stovetop, I reverse the process. I grill the kebobs til the grill marks can be seen and the pineapple is caramelized by the direct heat; then put it in the oven to finish cooking. You can stand at the oven and keep flipping the kebobs around and around. That’s okay for kebobs for two. Once you have a crowd, grill, bake and enjoy your company!

Hint: Wear gloves to keep the oil from the garlic and ginger from permeating your skin-particularly if you wear contacts. Remove the gloves before grilling. You don’t want the latex to stick to the grill pan by accident!

Equipment

1large mixing bowl

plastic wrap

308 inch bamboo skewerssoaked in water for an hour before use

1stove top grilling pan

1pastry brush

large pan with a lip and foil

Directions

Mix first six ingredients in mixing bowl. Set aside. Rinse off chicken breasts. Remove tenders. I also like to remove the white membrane from the tenders. Add tenders to marinade.
Remove any extraneous fat or bone chips from breasts. Cut them in half lengthwise; and then into about one inch cubes. Add all the chicken to the marinade. Mix well and cover with plastic wrap. Refrigerate several hours or overnight.

To form kebobs: Arrange your chicken, pineapple and snowpeas in a row in front of you. Push a piece of chicken through the center onto a skewer; then add a piece of pineapple and then a snow pea. ( The tip of the breast is thinner than the middle. Try to choose chicken pieces of the same thickness for each kebob so that they cook evenly. ) You should be able to fit three sets of ingredients on each skewer. Repeat until all your ingredients are skewered. Cover with plastic wrap and refrigerate if you're not grilling them right away. Reserve marinade for basting and refrigerate that as well.

To grill: Spray grill pan with oil and heat pan over medium high flame.
Preheat oven to: 400° F.
Brush 3-4 kebobs (depending on the size of your pan) with marinade. Remember that the more crowded the pan, the slower the kebobs will cook.) Carefully, place kebobs on grill pan. Grill 4-5 minutes on one side before turning the kebobs over. Baste them again and grill another 4-5 minutes. You should see significant grill marks on the chicken and pineapple. The kebobs should look shiny and caramelized. At this point, I like to place grilled kebobs in an oven to table pan, cover them with foil and finish them off in the oven. After 15 minutes, check one to be sure it's fully cooked. Serve hot or at room temp.

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Gloria Kobrin

Mother, Grandmother, Kosher Cook

Kosher by Gloria is the source for robust, colorful recipes for both new and experienced cooks looking for Kosher inspiration! Shaped by her international travels and non-Kosher upbringing, Gloria develops her own traditional, yet distinctive Kosher recipes harnessing the delicious, mouthwatering adventure of world cuisine.